Pages

October 20, 2013

Pumpkin Gingerbread

For the most part, I feel like exactly the same person as I did when I was a kid. Maybe I have a couple more responsibilities and a little more independence, but I haven’t really changed, right?

That is, until I realize that I no longer want extra frosting on my cupcakes. I drink my coffee and tea unsweetened. I eat my grapefruit without covering it in sugar. I occasionally enjoy some oatmeal.

When you’re a kid, nothing can be too sweet. The sweeter the better! But now, “too sweet” is definitely part of my vocabulary. That’s why I love this pumpkin gingerbread. It’s not too sweet. In fact, it’s barely sweet at all. It’s dense and deep, full of pumpkin puree, molasses, and crunchy pecan chunks.

Preheat oven to 350F. Line a loaf pan with foil so that it hangs over the edges (you’ll need to grab it to remove the loaf later) and lightly oil or butter it.

In a large bowl, whisk molasses with pumpkin purée, milk, egg, and ginger until combined.

In another large bowl, whisk together flour, sugar, baking soda, nutmeg, and salt. Add molasses mixture, melted butter, and pecans and stir until just combined. The batter will be almost smooth and thick. Dump into prepared pan and smooth the top.

Bake in the centre of the preheated oven for 60-70 minutes until the edges pull away from the foil and a toothpick inserted into the centre comes out clean. If the top is getting too brown but the cake is not done yet, cover the top with some foil.

Let cool on rack for 5 minutes before grabbing the foil and removing from the pan. Peel the foil away from the loaf and cool on the rack completely.